Evaluation of soy milk quality and integrated analysis of physicochemical and mineral properties of soybean TGx 1904-6F ‎Zamboane

Abstract

Soybeans are recognized for their high nutritional value being rich in proteins, fats, carbohydrates, vitamins and minerals. This study evaluated the physicochemical and mineral properties of the grains of the TGx Zamboane 1904-6F variety grown in the province of Zambezia, Mozambique, and the quality of the soy milk produced from these grains. The analysis of the grains revealed 34.7% protein, 21.3% fat, 29.3% carbohydrates, 4.85% ash and 9.3% moisture, in addition to minerals such as 0.52 mg phosphorus, 16.02 mg iron, 1,671.86 mg potassium and 67.16 mg sodium, with no calcium. Sensory tests of soy milk showed an unsatisfactory level of acceptance, with average scores of 4.69 ± 1.36 for aroma, 4.48 ± 1.5 for color and 3.94 ± 1.68 for taste, suggesting the need to add ingredients such as fruit and sweeteners to improve palatability. Physico-chemical analyses of the milk showed 2.39 ± 0.18% protein, 1.1 ± 0.14% fat, 1.88 ± 0.22% carbohydrates, 0.28 ± 0.35 ash and 94.3 ± 0.06% moisture. The microbiological quality was satisfactory, without the presence of pathogens such as Staphylococcus aureus, Salmonella and Coliforms. It is concluded that the Zamboane TGx 1904-6F variety has favorable characteristics and represents a viable alternative for human consumption, contributing to the diversification of the vegetable milk supply and serving as an affordable source of protein in resource-limited communities.